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Chestnut Soup Recipe

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This recipe for Chestnut Soup is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pints of whole chestnuts in the shell
1 pint cream
1 cup red wine
1 onion
1 bunch celery
Salt and pepper to taste
Directions:
Directions:
Cut chestnuts into 2-3 pieces each. Visualize trying to pop them out of the shell and cut accordingly. Place in a steamer, and steam blanch for 20-30 minutes. Quickly remove them from the shells and skins, otherwise they stick after they cool down.

Rinse the chestnut meats and place into soup pot with water. Boil 20-30 minutes then use a stick blender to puree in the pot or pour out and blend in a blender. Add the rest of the ingredients and cook for one hour.

Serve with fresh bread, a salad and bask in the praise.
Personal Notes:
Personal Notes:
Chestnuts are usually available in the fall and early winter. Buy them fresh in the shell and store them in the fridge until you use them. This is a hardy vegetarian winter soup that's a hit at potlucks when you're not sure if there are any non-meat eaters coming.

 

 

 

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